EP2809188B1 - Methode zur herstellung geformter backwaren - Google Patents

Methode zur herstellung geformter backwaren Download PDF

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Publication number
EP2809188B1
EP2809188B1 EP13744227.3A EP13744227A EP2809188B1 EP 2809188 B1 EP2809188 B1 EP 2809188B1 EP 13744227 A EP13744227 A EP 13744227A EP 2809188 B1 EP2809188 B1 EP 2809188B1
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EP
European Patent Office
Prior art keywords
dough
shaped
baking
baked good
rollers
Prior art date
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Active
Application number
EP13744227.3A
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English (en)
French (fr)
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EP2809188A1 (de
EP2809188A4 (de
Inventor
Ken BEASLEY
Shelly ORDIALES
Alexandria STRUDWICK
Brandon JAHNER
Amy Dombroski
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Mars Inc
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Mars Inc
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Publication of EP2809188A4 publication Critical patent/EP2809188A4/de
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Publication of EP2809188B1 publication Critical patent/EP2809188B1/de
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
    • B30B11/16—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses using pocketed rollers, e.g. two co-operating pocketed rollers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/02—Embossing machines
    • A21C11/04—Embossing machines with cutting and embossing rollers or drums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B15/00—Details of, or accessories for, presses; Auxiliary measures in connection with pressing
    • B30B15/30—Feeding material to presses
    • B30B15/302—Feeding material in particulate or plastic state to moulding presses
    • B30B15/308—Feeding material in particulate or plastic state to moulding presses in a continuous manner, e.g. for roller presses, screw extrusion presses

Claims (15)

  1. Verfahren zur Herstellung geformter Backwaren, wobei das Verfahren umfasst:
    Herstellen eines Teigs, der Stärke, Fett und Zucker einschließt, wobei der Teig einen Feuchtigkeitsgehalt vor dem Backen von 8 Gew.% bis 15 w/w Gew.% aufweist, bezogen auf das Gewicht der geformten Backware;
    Formen des Teigs zu einer zusammenhängenden Lage, die geformte Teigregionen umfasst;
    Backen der zusammenhängenden Lage, um eine gebackene zusammenhängende Lage zu bilden, die geformte Backwarenregionen umfasst, die den geformten Teigregionen entsprechen; und
    Trennen und Randbereinigen der geformten Backwarenregionen der gebackenen zusammenhängenden Lage, um individuelle geformte Backwaren zu bilden.
  2. Verfahren nach Anspruch 1, wobei der Teig einen Feuchtigkeitsgehalt von 9 Gew.% bis 11 Gew.% aufweist, wobei der Teig vor der Formgebung vorzugsweise in körniger Form vorliegt, wobei die Formgebung vorzugsweise Zuführen des körnigen Teigs in ein Paar von Walzen umfasst.
  3. Verfahren nach Anspruch 1, wobei der Teig einen Feuchtigkeitsgehalt von 11 Gew.% bis 14 Gew.% aufweist, wobei der Teig vor der Formgebung vorzugsweise ausgerollt wird, wobei der ausgerollte Teig vorzugsweise vor der Formgebung gekühlt wird.
  4. Verfahren nach Anspruch 1, wobei der Zucker eine Partikelgröße im Bereich von 400 Mikrometern bis 2000 Mikrometern aufweist.
  5. Verfahren nach Anspruch 1, wobei die Formgebung das Führen des Teigs zwischen zwei gegenüber liegenden Walzen mit Hohlräumen mit einer vorbestimmten Größe umfasst, wobei eine oder mehrere der Walzen auf eine Temperatur von 0 °C bis -20 °C gekühlt ist bzw. sind.
  6. Verfahren nach Anspruch 1, wobei die Formgebung das Führen des Teigs zwischen zwei gegenüber liegenden Walzen mit Hohlräumen mit einer vorbestimmten Größe umfasst, wobei eine oder mehrere der Walzen einen Hohlraum in Form eines Teil eines Ellipsoids aufweist.
  7. Verfahren nach Anspruch 1, wobei die Formgebung das Führen des Teigs zwischen zwei gegenüber liegenden Walzen mit Hohlräumen mit einer vorbestimmten Größe umfasst, wobei eine oder mehrere der Walzen einen Hohlraum in Form von einem von einem Teil einer Eiform oder einem Teil einer gerundeten Form aufweist.
  8. Verfahren nach Anspruch 1, wobei die Formgebung das Führen des Teigs zwischen zwei gegenüber liegenden Walzen mit Hohlräumen mit einer vorbestimmten Größe umfasst, wobei eine oder mehrere der Walzen einen Hohlraum in Form eines Teil einer Linse aufweist.
  9. Verfahren nach Anspruch 1, wobei die Formgebung das Führen des Teigs zwischen zwei gegenüber liegenden Walzen mit Hohlräumen mit einer vorbestimmten Größe umfasst, wobei eine oder mehrere der Walzen einen Hohlraum in Form eines Teils einer Kugel aufweist.
  10. Verfahren nach Anspruch 1, wobei die Formgebung das Führen des Teigs zwischen zwei gegenüber liegenden Walzen mit Hohlräumen mit einer vorbestimmten Größe umfasst, wobei eine von zwei Walzen einen Hohlraum mit einer Form aufweist, die sich von einer Form eines entsprechenden damit verpaarten Hohlraums auf der anderen Walze unterscheidet.
  11. Verfahren nach Anspruch 1, wobei die zusammenhängende Lage auf einem Förderband aufgenommen wird, wobei das Förderband Vertiefungen aufweist, um sich allgemein der Form der geformten Teigregionen anzupassen.
  12. Verfahren nach Anspruch 1, wobei die individuell geformte Backware erneut angefeuchtet oder rehydratisiert wird.
  13. Verfahren nach Anspruch 1, ferner umfassend Kühlen der individuell geformten Backware nach dem Backen.
  14. Verfahren nach Anspruch 1, ferner einschließend:
    mindestens teilweise Umgeben der geformten Backware mit einer zweiten Region, wobei die zweite Region ein Material ausgewählt aus der Gruppe bestehend aus Schokolade, Belagmasse, weißer Schokolade, fetthaltiger Zusammensetzung und Kombinationen davon umfasst; und
    mindestens teilweise Umgeben der zweiten Region mit einer äußeren dritten Region, wobei die dritte Region ein Material ausgewählt aus der Gruppe bestehend aus Saccharose, Fructose, Dextrose, Sorbit, Maltit, Mannit, Isomalt, Erythrit, Xylit und Kombinationen davon umfasst.
  15. Verfahren nach Anspruch 1, wobei:
    das Fett ein Fett mit hohem Schmelzpunkt ist; und der Zucker körniger Zucker ist,
    wobei das Fett mit hohem Schmelzpunkt und der körnige Zucker in einem Gewichtsverhältnis von etwa 1:1 vorhanden sind;
    und wobei das Verfahren umfasst:
    Formen des Teigs zu einer gewünschten Form, die mindestens teilweise gerundet ist; und
    Backen des Teigs zur Bildung einer Backware, wobei die Backware sich während des Backens nicht wesentlich verformt.
EP13744227.3A 2012-02-01 2013-02-01 Methode zur herstellung geformter backwaren Active EP2809188B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201261593699P 2012-02-01 2012-02-01
US201361752421P 2013-01-14 2013-01-14
PCT/US2013/024449 WO2013116728A1 (en) 2012-02-01 2013-02-01 Shaped baked goods

Publications (3)

Publication Number Publication Date
EP2809188A1 EP2809188A1 (de) 2014-12-10
EP2809188A4 EP2809188A4 (de) 2015-12-09
EP2809188B1 true EP2809188B1 (de) 2018-06-06

Family

ID=48905900

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13744227.3A Active EP2809188B1 (de) 2012-02-01 2013-02-01 Methode zur herstellung geformter backwaren

Country Status (10)

Country Link
US (2) US9565861B2 (de)
EP (1) EP2809188B1 (de)
CN (1) CN104114051B (de)
AU (1) AU2013214890B2 (de)
BR (1) BR112014018896B1 (de)
CA (1) CA2863351C (de)
HK (1) HK1204242A1 (de)
MX (1) MX351369B (de)
RU (1) RU2606765C2 (de)
WO (1) WO2013116728A1 (de)

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BE1021291B1 (nl) * 2014-03-12 2015-10-22 Lotus Bakeries Belgie Verbeterde werkwijze ter vervaardiging van grabbelsnacks
CN104621511A (zh) * 2015-02-07 2015-05-20 陈泉成 土豆鱼鱼子风味食品加工方法及设备
US11737402B2 (en) * 2018-11-19 2023-08-29 Genus Industries, Llc Turf and lawn coir
WO2020106484A1 (en) 2018-11-19 2020-05-28 Shoup David E Turf and lawn coir
US11690393B2 (en) * 2019-12-05 2023-07-04 Nutrifections Services Llc Food materials
CN114532560B (zh) * 2020-11-27 2023-07-28 佛山市顺德区美的电热电器制造有限公司 食物制作方法、系统、设备、装置及计算机可读存储介质
CN114557417A (zh) * 2020-11-27 2022-05-31 佛山市顺德区美的电热电器制造有限公司 食物制作系统、设备、方法及计算机可读存储介质
FR3117735B1 (fr) * 2020-12-21 2022-12-23 Cie Des Patissiers Procédé et installation de préparation automatisée de fonds de tarte en forme de couronnes

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Also Published As

Publication number Publication date
AU2013214890A1 (en) 2014-09-18
CA2863351A1 (en) 2013-08-08
CA2863351C (en) 2020-06-02
EP2809188A1 (de) 2014-12-10
MX351369B (es) 2017-10-12
EP2809188A4 (de) 2015-12-09
BR112014018896A2 (de) 2017-06-20
CN104114051A (zh) 2014-10-22
HK1204242A1 (en) 2015-11-13
CN104114051B (zh) 2017-06-06
US20130224362A1 (en) 2013-08-29
US20160353754A1 (en) 2016-12-08
RU2606765C2 (ru) 2017-01-10
BR112014018896A8 (pt) 2017-07-11
MX2014009321A (es) 2014-11-13
WO2013116728A1 (en) 2013-08-08
BR112014018896B1 (pt) 2020-12-15
RU2014134051A (ru) 2016-03-20
US9565861B2 (en) 2017-02-14
AU2013214890B2 (en) 2016-12-08

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